wkl

the thing i don't get is.......if the operating hours were a bone of contention among ALOT of the merchants, and oliveri was representing the merchants concerns, this just smacks of a "shoot the messenger" situation. fer christsakes, just give him the lease and let him sign it! what's the big deal? we're talking about cheese steaks here.

2002 Joël Taluau, St.-Nicolas-de-Bourgueil VV: hey jim, my local merchant began importing taluau's wines about 8 months ago. i thought them pretty good but couldn't quite muster alot of enthusiasm for the recent releases they were selling. recently, they just rec'd some 1996 that is drinking very well. maybe his wines just need about 10 years to really show well.

did you guys really finish all that ?!? i am truly in awe. i swear there are old laws on the books of some states that would make eating that much food illegal. probably states that run/control their own liqour sales. ooops, i said that out loud........

jim- i have the cuvee traditionalle. there is also a basic beaujolais that is labelled Pierre Chermette Beaujolais. ( i think a few years back this had a wax closure) it is drinking wonderfully now and is my "current house wine". you should seek it out, i think you'd really like it. i bought quite a bit of it. although, i don't think it will have much cellar life. maybe a couple years at most. there is a bit left at chambers. i think i know another source with a slightly better price. pm me if interested.

jim- just wondering if you planned on holding the better part of your '05 vissoux wines or just drinking them whenever the mood suited you? i bought about 2 mixed cases of vissoux wines , but mostly haven't touched them in a while. also, do you have access to the pierre chermette beaujolais '05 in your market? this is excellent for the near term and about $10 or so by teh case.

that's too bad. there is place on rittenhouse square that is a decent bar with a attached room (like they knocked down the wall) that has dancing 'til late. it's usually pretty packed. i can't remember the name of it though. anyone know the place?

what about 5 spot for dancing? is it still a happening place? iirc, wasn't there a fire there a while back? have they recovered.

yes, he is.

there are retailers that will ship to pa. i won't post their names here, however. pm me if interested.

maybe blanch quickly, then shock in an ice bath. i believe this helps brighten and hold the color. then maybe roast? or put on a grill away from the flame or coals? just a guess.

snackbar! (there's a thread around somewhere)

"Anyone know if the other stores (NJ and DE) have been reviewed or rated by Zagat's in the past? " not zagats, but food and wine picked moore brothers delaware as best new wine shop in the country when they first opened.

in jaymes' defense he said "..being subjected to ill mannered children" liam, your child hardly sounds ill mannered. i think what people object to, myself included and yes i have two of my own, are parents who are oblivious to the fact that their little angels are anything but.... no one i know minds eating in a restaurant with children present if their well behaved.

well your b-day is over at this point but, how did avec not get mentioned? (for a wine bar option) next door to blackbird and owned by the same people.

in asti( i think actually just outside) there is villa sampaguita, an inn out in the country, i'm sure they could line up truffle hunts for you. pm me if you want more info, i stayed there last october. i'd reccommend the monferato also, there is a beautifal inn called la villa in nizza monferato, they definetly do truffle hunts. i think most hotels,inns, agroturismos, etc, will set up trufffle hunts for you. maybe inquire where you decide to stay. as an aside you couldn't pick a more beautifal time of year to visit the region.

where in piemonte will you be?

wasn't sara going to make mole, but didn't because of the time constraint?

well, i was suprised lia got he axe last night. i think she's a good cook. better than the cheese maker, the mohawk guy, and joey. btw, wasn't the latino cast raving or at least pretty happy with hung's dish? i seem to remember lots of compliments around the table. casey should have gone last night.

i don't think it's impossible to open an authentic (or very close to the real deal) bistro outside of paris. try bistro du coin in dc. pretty authentic in my book with lotsa tasty rib sticking food, leffe and stella artois on tap, and pichets of beaujolais and edzelwicker to wash it all down with. wouldn't be a bad road trip one saturday or sunday afternoon. we could take the train down...............

"So far only female cheftestants have been eliminated" not true. first chef eliminated was a guy. i don't remeber his name. he was the one who talked about his dad committing suicide.

yeah, i totally agree with you. i could just envision tony luke's doing really well and then making demands of the market management to change his lease to allow the sale of pork sandwiches, which would be very unfair to you. just out of interest, would you like to move to rick's larger spot if he is ultimately tossed out? btw, i love the the spinach on your sandwiches. it makes you guys different and ,i think, the better of the pork sandwiches in town.

do you think it would be a matter of time before tl's insisted on the removal of the restriction and was allowed to sell his pork sandwiches? (edited to resemble english.)

would tony luke agree to come in if they couldn't sell their pork?

maybe the next philly trend will be byofg's.

"I think some of those vendors only come one day of the two. " i thouht this market was only one day, sunday. no?